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In a large skillet brown chicken breasts in oil (aprox 8 min) on medium high heat. Remove and put on plate to cool. Reduce the heat to medium add sliced onion and bell pepper for about 5 min. Add mushrooms and cook for aprox 10 min. Add the garlic and cook for about 1 minute and then add the wine cook until reduced by half. Add the tomatoes with their juice, oregano, and red pepper and simmer for 10 min. return the chicken and simmer covered for aprox 20 min.

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Ingredients

• 4 slices thick-sliced bacon (about 4 ounces), cut into 1-inch pieces
• 1 medium onion, diced
• 1 pound green beans, stem ends trimmed
• 1 (14.5-ounce) can diced tomatoes
• 1/3 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 sprigs fresh thyme

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Coconut Oil-Basted Roasted Turkey

Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 3 hours and 30 minutes
Sea salt and pepper
1 fresh, organic 10- to 13-pound turkey, cleaned, washed, and patted dry
2 oranges, cut in half
1 lemon, cut in half
6 cloves garlic
2 bunches parsley
2 bunches thyme
2 bunches rosemary
2 bunches sage
2 large yellow onions, sliced into 2-inch thick pieces
Coconut oil
2 teaspoons garlic powder
4 bunches of carrots, peeled and cut into 3-inch pieces
Turkey bone broth (optional)
 Preheat oven to 425 degrees.
Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with two halves of an orange, ½ lemon, 3 cloves garlic, bunches of parsley, thyme, rosemary, and sage, and 2 slices of onion. Drizzle cavity with coconut oil. Stuff the neck cavity with 2 cloves garlic and 1/2 lemon. Stuff sage leaves and 2 cloves garlic underneath skin of breast. Brush the outside of the turkey with liberal amounts of coconut oil and sprinkle with salt, pepper, garlic powder, and thyme leaves. Tie the legs together with cooking twine and tuck the wing tips under the body of the turkey.
Place cut carrots, rest of onion, 4 cloves of garlic, and remaining herbs and orange in the bottom of a large roasting dish. Toss with coconut oil and salt. Set turkey on top.
Place turkey in oven for 10 minutes, then without opening the door, turn down the temperature to 325 minutes and roast for 30 minutes more. Baste with juices every 15 minutes, roasting for a total of nearly 3 hours, or until the juices run clear when turkey is cut between the leg and the thigh. If juices run low, baste with turkey bone broth. Remove from oven and cover with aluminum foil to rest for 15 minutes before carving. Reserve drippings and onions for cashew cream gravy, if desired.

Cashew Cream Gravy

Yield: 6 servings
Active Time: 5 minutes
Total Time: 20 minutes (plus overnight soaking time)
Pan drippings from coconut oil-basted turkey
1 to 2 cups turkey bone broth 
1 shallot, chopped
2 small bunches sage, leaves chopped
3 cloves garlic
3 bay leaves
2 cups cashews, soaked overnight in filtered water and then drained
3/4 cup caramelized onions from turkey pan
Sea salt and freshly ground pepper
Combine pan drippings from cooked turkey with 1 cup bone broth, shallots, sage, garlic, and bay leaves in a saucepan. Bring to a boil over medium heat. Cover and turn off heat. Let stand 10 minutes. Remove bay leaves and place mixture in blender with soaked cashews and caramelized onions. Blend until smooth. Season with salt and liberal amounts of freshly ground pepper. Dilute with more bone broth to thin, if necessary.
Photo credit: Paul Delmont
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Caramelized Leek, Onion, and Mushroom Stuffing with Hazelnuts

Yield: 6 to 8 servings
Active Time: 25 minutes
Total Time: 45 minutes
1 tablespoon olive oil
2 yellow onions, very thinly sliced lengthwise
3 tablespoons ghee
5 leeks, rinsed and chopped
3/4 cups chicken bone broth, divided
3 tablespoons raw honey
Sea salt and pepper
4 cloves garlic
3 tablespoons chopped rosemary
3 tablespoons chopped sage
1 tablespoon chopped thyme
4 cups mixed roughly chopped mushrooms
Zest of 1 large lemon
1/2 teaspoon nutmeg
1 cup chopped hazelnuts
4 eggs
1/2 tablespoon coconut flour


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ingredients

1. 1/4 cup all-purpose (plain) flour
2. 1/2 teaspoon freshly ground black pepper, divided
3. 2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise (should be 4 pieces total)
4. 2 skinless, bone-in chicken thighs (about 3/4 pound total)
5. 2 skinless, bone-in chicken legs (about 3/4 pound total)
6. 1 1/2 tablespoons olive oil or canola oil
7. 1 shallot, chopped (about 1 tablespoon)
8. 1 pound small white button mushrooms, brushed clean
9. 1/2 pound peeled pearl onions
10. 3/4 cup no-salt-added vegetable stock, chicken stock or broth
11. 1/2 cup port or dry red wine
12. 2 tablespoons balsamic vinegar
13. 2 tablespoons chopped fresh thyme, plus sprigs for garnish

Directions

In a shallow dish, stir together the flour and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour.
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter.
Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes.
Stir in the stock and wine and deglaze the pan, scraping up any browned bits. Return the chicken to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50 minutes. Stir in vinegar, chopped thyme and the remaining 1/4 teaspoon pepper.
To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Garnish with thyme sprigs. Serve immediately.


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 Don't be intimidated by a bone-in prime rib roast or wonder how to make au jus! This easy, perfect-for-winter recipe will teach you how to do both with results that are both impressive and incredibly flavorful.


 6 lb. Bone-In Prime Rib Roast

• 1/2 cup Private Reserve Rub
• 3 Tbsp. olive oil
• 1-1/2 cups red wine
• 3 cups low-sodium beef broth
• 1-inch chopped vegetables: 5 carrots, 5 celery stalks & 1 medium onion
• Finely chopped herbs: 1-1/2 tsp. fresh thyme & 1 1/2 tsp. fresh rosemary

 Thaw roast completely in the refrigerator before cooking.

1. Preheat oven to 250°F. Remove roast from packaging and pat dry with clean paper towels.
2. Coat outside of roast with olive oil and liberally season with Omaha Steaks Private Reserve Rub.
3. Place carrots, celery, and onion in an even layer on bottom of a large roasting pan to catch beef drippings.Place roast in roasting pan on an elevated wire rack. Sprinkle any leftover rub on the roast to ensure a generous
4. coating.
5. Roast at 250°F until roast reaches an internal temperature of 125°F (for medium-rare). Approximate times: • 8 lb. roast: 3:45 • 6 lb. roast: 3:00 • 4 lb. roast: 2:30 hours
6. Remove roast from oven and let rest for 20-30 minutes. Meanwhile, preheat broiler to high, with rack positioned for roast to sit about 4 inches from heating element.
7. After roast has rested, place in oven under broiler, fat side up, for about 5 minutes to brown the roast.
8. Remove pan from the oven. Remove the wire rack with roast from pan and place on a carving board. Skim fat from pan if necessary.
9. Place pan on top of the stove over 2 burners set on high heat. Add the wine to the pan drippings and cook over high heat until reduced by half, releasing drippings on bottom of pan with a wooden spoon or a whisk. Add beef broth and cook until reduced by half again.
10. Whisk or stir in the rosemary and thyme. Strain out vegetables and pour au jus into a serving vessel.
11. Slice roast as desired and serve with the au jus.

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This meal is a gluten-free feast for the eyes and palate — even if you don’t need to forgo gluten. You can prepare the eggs in any manner you wish. Opt for fully cooked eggs if you’re young, old or have an immune-compromised system. But if you can, use soft-boiled eggs here for the most intriguing preparation.

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